Brazil - Happy Capybara
Tastes like: Milk chocolate and creamy hazelnut, reminiscent of Ferrero Rocher
Producer: Volcafe
Region: Minas Gerais, Brazil
Altitude: 900 masl
Varietal: Arabica
Process: Natural and honey sugarcane decaf
THE CONTEXT
Happy Capybara is a regional decaf blend bringing together beans from farmers Minas Gerais, the 4th largest estate in Brazil, which produces almost three quarters of Brazil's total coffee volume.
Our friends at Volcafe Brazil work closely with hundreds of farmers across the region, who each send samples to a lab in Patrocinion, which are used to curate regional blends such as this one.
THE PROCESS
Producer: Volcafe
Region: Minas Gerais, Brazil
Altitude: 900 masl
Varietal: Arabica
Process: Natural and honey sugarcane decaf
THE CONTEXT
Happy Capybara is a regional decaf blend bringing together beans from farmers Minas Gerais, the 4th largest estate in Brazil, which produces almost three quarters of Brazil's total coffee volume.
Our friends at Volcafe Brazil work closely with hundreds of farmers across the region, who each send samples to a lab in Patrocinion, which are used to curate regional blends such as this one.
THE PROCESS
Coffee selected for the blend is taken to a ware house in Varginha where it is sorted for screen size, screened for defects and then prepared for export.
In Bremen, the coffee goes through the sugarcane process where naturally-occurring ethyl-acetate commonly sourced from sugarcane is extracted and used to bind to caffeine to extract it from the coffee.
This process sees the green coffee soaked in water then steamed for about half an hour to open the pores and expand the coffee cells to facilitate caffeine extraction.
The beans are then soaked and washed in ethyl acetate solution, which attracts and removes the caffeine. Once the coffee is saturated, the tank is emptied and a fresh solution is poured in, which is done for another eight hours.
The coffee then undergoes steaming, which removes the ethyl acetate.
Once dried, cooled and polished, the beans go through final quality control to determine whether they are ready for roasting.
This process sees the green coffee soaked in water then steamed for about half an hour to open the pores and expand the coffee cells to facilitate caffeine extraction.
The beans are then soaked and washed in ethyl acetate solution, which attracts and removes the caffeine. Once the coffee is saturated, the tank is emptied and a fresh solution is poured in, which is done for another eight hours.
The coffee then undergoes steaming, which removes the ethyl acetate.
Once dried, cooled and polished, the beans go through final quality control to determine whether they are ready for roasting.
£8.50
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